These Homemade Keto Easter Eggs are easy to make, requires just a handful of ingredients, and are perfect for family or friends who have special dietary needs. These keto coconut patties are a plant-based keto recipe that everyone is sure to love!
A Plant-Based Keto Recipe
It's time to get our no-bake on!
You are probably wondering why I am on a no-bake keto recipe kick? Well, the truth is that my oven is on the fritz! Having to wait for my new oven since it seems like everything is on backorder today, I have been creating some pretty fantastic (if I do say so myself!) no-bake keto recipes.
As much as I love making keto cookies, bars, and cakes, no-bake keto treats are quick and easy ways to enjoy a sweet treat without much effort. Plus, since this vegan keto recipe only requires 5 basic ingredients and can be flavoured however you wish, I am sure that you will quickly fall in love with these no-bake keto Easter eggs.
And if you are looking for more no-bake keto recipes, check out No-Bake Keto Fluffy Peanut Butter Pie, No-Bake Keto Plant-based Protein Cookies or these Easy Keto Crispy Cereal Treats
Why this recipe works
- perfect for gifting for anyone in your life that has dietary restrictions since these homemade keto Easter eggs are gluten-free, sugar-free, plant-based and vegan
- you can make them weeks ahead and store them in the freezer
- they can take on any flavour you wish depending on the extract you use
- they only take about 5 minutes to make
Ingredients
Homemade keto Easter eggs only require 5 basic ingredients.
- Coconut - I used Keto Homemade Coconut Funfetti Sprinkles that were dyed pink, blue and yellow. Feel free to use plain unsweetened shredded coconut instead.
- Sweetener - for this plant-based keto recipe, I used a combination of tapioca fiber syrup and powdered allulose. You will need to use a liquid sweetner as this will help to bind the ingredients.
- Palm Shortening - I used Organic Spectrum Palm shortening which is environmentally friendly. This ingredient provides the structure to the no-bake keto Easter eggs.
- Extract - One of the things I love most about this vegan keto recipe is that you can create any flavoured Easter eggs. Since Mr. Grumbles loves coconut and rum, I opted for using half a teaspoon of both extracts.
- Chocolate - The sugar-free chocolate is melted and then the frozen keto coconut patties are coated in the chocolate. I used Bake Believe Melting Chocolate wafers and always add 1 teaspoon of black cocoa powder for a rich dark chocolate look.
Instructions
In under 5 minutes, these keto coconut patties are formed. After a quick stint in the freezer, they are ready to be dunked!
In a large microwave bowl, combine the palm shortening and liquid sweetener. Microwave for about 30 seconds or until the shortening has softened.
Stir in the coconut, sweetener, and extract.
Scoop out a packed, level tablespoon of the coconut mixture. You should end up with 16 total. Shape the coconut into little round egg shapes and gently place on a plate. Place the coconut eggs in the freezer for about 10 minutes to harden.
Melt the chocolate. Place a keto coconut patty on a fork and, using a spoon, drizzle the chocolate over the keto coconut patties. Let the excess chocolate drip back in the bowl for a few seconds before placing on the wax paper to set.
Let the patties set on the counter at room temperature or place in the fridge to speed up the process. If you have any leftover melted chocolate, drizzle the chocolate over the homemade keto Easter eggs for extra decorations.
Hint: The more you pack the coconut the better they'll stick together. Also, make sure that the melted chocolate is not too hot or it could melt the egg.
Substitutions
Since these keto coconut patties are fairly simple, the substitutions are fairly limited. I have not tried all these variations, but I do believe they should work without a problem.
- Shortening - instead of palm shortening, use butter, peanut butter or coconut oil. If you use either of these 3 ingredients, you will need to store these no-bake keto Easter eggs in the fridge.
- Sweetener - use any type of powdered sweetener, such as allulose or Swerve. I do not suggest using a granular sugar as it could make these keto coconut patties a little too crunchy.
- Vegan - make sure that the sugar-free chocolate you use does not contain any milk products.
Check out these Easy No-Bake Keto Granola Collagen Cookie Bites for another healthy no-bake keto treat!
Storage
Since this a is a vegan keto recipe, these homemade Easter eggs can be stored at room temperature for up to 2 weeks.
You can store these no-bake keto Easter eggs also in the fridge for up to 4 weeks and in the freezer for up to 3 months.
Top tip
I always add about 1 teaspoon of unsweetened cocoa powder to my melted chocolate. This not only adds a deeper and richer chocolate flavour but also helps to ensure that the chocolate melts in your mouth and not on your hands!
Is coconut ok on a keto diet?
Yes! A one half-cup of coconut has 13 grams of healthy fat and about 2.5 grams of net carbs which makes it a great for a keto diet.
What flavour can I use for these keto coconut patties?
Use any flavour extract you want. Use peppermint for a "peppermint patty" twist, strawberry, coconut or simple vanilla. You will want to add ½-1 teaspoon of extract in this recipe.
What type of liquid sweeteners can I use?
You can use sugar-free maple syrup, sugar-free honey, or liquid allulose. Just remember that each liquid sweetener has different levels of sweetened so you may need to adjust the recipe accordingly.
Homemade Keto Easter Eggs
These Homemade Keto Easter Eggs are easy to make, requires just a handful of ingredients, and are perfect for family or friends who have special dietary needs. These keto coconut patties are a plant-based keto recipe that everyone is sure to love!
- Total Time: 10 minutes
- Yield: 16 eggs 1x
Ingredients
- 2 cups Keto Homemade Coconut Funfetti Sprinkles
- 2 liquid sweetener of choice
- 2 tbsp powdered sweetener
- ½ cup palm shortening
- 1 tsp extract (coconut, rum, almond, vanilla, etc.)
- pinch of salt
- 6 oz sugar-free chocolate chips or melting wafers
Instructions
- In a small bowl, melt the palm shortening. Stir in the liquid sweetener and powdered sweetner until dissolved.
- Stir in the extract and a pinch of salt. Add the coconut and stir until fully combined.
- Take a tablespoon of the mixture and press it firmly into the shape of an egg (I used a cookie scoop to make the ball and then just formed the egg shape). Place the coconut egg on a parchment lined tray. Repeat with remaining coconut mixture (you should have 14-16 eggs in total).
- Place the coconut egg patties in the freezer for about 10 minutes.
- While eggs are firming, melt the chocolate in a small bowl in the microwave for 30 seconds. Stir and return to the microwave for 15-second intervals until chocolate is fully melted. If desired, stir in 1 teaspoon of unsweetened cocoa powder.
- Remove coconut eggs from the freezer. Place a coconut egg on a fork and use a spoon to drizzle the melted chococlate over the egg until fully covered. Allow the excess chocolate to drip back into the bowl before placing the egg back on the parchment-lined baking sheet. Repeat with all remaining eggs and leave the eggs at room temperature to allow the chocolate to set.
- If there is any remaining chococlate, drizzle it over the eggs, if desired.
Notes
- feel free to taste the mixture and adjust the amount of sweetener to suit your taste.
- if the mixture seems to dry to form into eggs, simply stir in an additional 2 tablespoons of sweetener.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: America, Holidays, Spring,
- Diet: Gluten Free
Nutrition
- Serving Size: 1 Easter Egg
- Calories: 150
- Sugar: 0.5
- Fat: 14
- Carbohydrates: 10
- Fiber: 7
- Protein: 1.3
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